This composed warm potato salad came together as a dish for my father. It has all the salty, tart flavors that he loves.
Recipe information
Yield
serves 6
Ingredients
1 pound small Yukon Gold or fingerling potatoes
1 (3-ounce) bottle capers, drained and liquid reserved
1 (2-ounce) can anchovies, drained and rinsed
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
Freshly ground black pepper
Preparation
Step 1
In a large pot, cover the potatoes with salted water and bring to a boil. Cook for 20 minutes or until tender. Drain and set aside until cool enough to handle.
Step 2
Cut the potatoes into 1/4-inch-thick slices and arrange them on a serving platter. Scatter the capers and anchovies over the potato slices.
Step 3
In a medium bowl, whisk together 1 tablespoon of the reserved liquid from the capers, the mustard, vinegar, and olive oil. Pour the dressing over the salad and grind pepper over the potatoes. Serve warm or chilled.
